Monday, April 1, 2013

Italian Wedding Cookies w/ Roasted Walnut Oil

In spite of what you may have heard from my family and friends, I'm not nutty. 
 But these cookies sure are. 

Using Walnut oil in the recipe gives the cookies a deeper  dimension of a nutty taste.  They're so good, you won't be able to stop at just one cookie. 

Italian Wedding Cookies w/ Walnut Oil
2 cups unbleached baking flour
1 cup finely ground walnuts
3/4 teaspoon baking soda 
pinch of salt
1 1/2 cups confectioner's sugar,
3/4 cup Joe and Son’s Roasted Walnut Oil
2 teaspoons vanilla extract

In a large bowl, whisk together the flour, 1/2 cup confectioner's sugar, ground nuts, baking soda, and salt; set aside.

In a medium bowl stir together the Walnut oil and vanilla extract and then stir the liquids into the dry ingredients, until a sticky dough forms.

Divide the dough in half and wrap each portion in plastic wrap.
Chill the dough for several hours.

When ready to bake, preheat oven to 350F degrees. Line baking sheets with parchment paper.
Roll dough into marble sized balls and place on cookie sheets 2 inches apart.

Bake 12 to 15 minutes until golden.

Remove from the oven and cool cookies on the cookie sheets for 5 minutes. Transfer cookies to wire racks to cool completely.
Roll in remaining 1 cup confectioner's sugar.

Makes about 60-70 Wedding Cookies.


  1. Whahoo! Mexican Wedding Cakes were a favorite from childhood and this is a version a vegan would love. Thanks for the recipe. Guess I have to drop by and get some Walnut oil now.

  2. Billie, I'm glad you like the recipe. These cookies are divine! You won't be disappointed. BTW, I have other cookie recipes on my Blog that are vegan friendly; they're made with our Eureka Lemon Olive Oil and our Persian Lime Olive Oil. Customers are surprised to see that we use Basil or Rosemary as part of the ingredients.
    Thanks for the nice comment!